Baked Macaroni and Cheese a La Pioneer Woman |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I adapted this recipe from but it is pretty close to her original. You can mix and match cheeses if you want but cheddar is always a good standard. I like to blend them for variety. Ingredients:
1 lb macaroni or 1 lb cavatappi noodles |
1/4 cup butter |
2 garlic cloves, minced (or 1/2 tsp garlic powder) |
1 dash cayenne pepper |
1/4 cup flour |
3 cups whole milk, heated |
2 teaspoons dry mustard |
1/2 teaspoon salt |
1/2 teaspoon seasoning salt |
1/2 teaspoon black pepper |
12 ounces sharp cheddar cheese, shredded |
4 ounces mozzarella cheese, shredded |
1/2 cup cheese, shredded (your choice) |
1/4 cup parmesan cheese, grated |
Directions:
1. cook pasta al dente- by this i really mean undercook by a couple minutes, it should be too firm to eat just yet. drain.
2. meanwhile, melt butter with garlic. whisk in flour 2 minutes over medium heat.
3. add milk, whisking and cook for about 5 minutes until thickened.
4. add spices, stir and turn off heat.
5. beat egg, temper by adding a little of the warm milk sauce, then add the egg and stir until smooth.
6. add the cheddar and mozzarella, stirring until completely melted and smooth- taste and adjust seasonings now, last chance!
7. add pasta to sauce and pour into a 2-3 qt baking dish or 13x9 in pan.
8. top with 1/2 cup cheese and 1/4 cup parm and bake at 350 uncovered for 30 minutes.
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